Tuesday, December 20, 2011

My Grandma's Meatballs & Homemade Mac & Cheese

My Grandma's Meatballs & Homemade Mac & Cheese

3 lbs hamburger meat 
(I used half turkey, and the other half lean hamburger meat)
5 oz evaporated milk
1 cup bread crumbs
1 cup crackers crumbs
(I used wheat club crackers)

2 eggs
1/2 cup chopped onion or onion flakes 1/4 cup
(I used the onion flakes this time)
1/2 tsp garlic powder or minced garlic
2 tsp salt
1/2 tsp pepper
2 tsp chili powder


2 cups ketchup
1cup brown sugar
1 tsp liquid smoke
1/4 cup onion flakes

9x13 glass pan sprayed with non-stick cooking spray

1. Preheat oven to 350 degrees 
2. Combine all meatball ingredients in mixing bowl. Mix well using your hands. Use a medium size cookie scoop to form meatballs. Place in glass pan.
3. Next mix all of the sauce ingredients, and pour over the meatballs. 
4. Place in the oven, and cook for about 45-55 minutes.

*Depending on the size of your meatballs, you may have to use two glass pans. Makes roughly 50 meat balls. 


Mac and Cheese
1/2 box pasta: elbow, shells or bow tie macaroni
Which ever one is your favorite shape
2 cups skim milk
1/4 cup butter 
1/2 tsp ground mustard 
A dash of nutmeg  
1/2 tsp worcestershire sauce 
4 oz Velveeta queso blanco cheese 
1/2 cup shredded sharp cheese 
1/2 cup shredded colby monterey jack cheese
1/4 cup bread crumbs 

1. Rinse the pasta noodles under warm water to soften. 
2. In medium sauce pan add pasta, 2 cups milk, butter, ground mustard, nutmeg, worcestershire sauce and salt. 
3. Over medium heat slowly bring the mixture to a simmer, but don't allow to boil.
4. As soon as it starts simmer, reduce to the lowest heat setting, and allow to cook for 15-20 minutes. Be sure to stir throughout the cooking time, to unsure the pasta doesn't clump. 
5. Add all the cheeses and stir together. Cover the macaroni, and allow the pasta to thicken for about 5 minutes. Top with bread crumbs and ENJOY!! 
Serves 4 
Dana Rae

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